Hot Peppers: Serrano (Heirloom) (Capsicum annuum)

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$1.00

17$1.00 - $5.60

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Heirloom Serrano Peppers are known for their unusual combination of intense heat and flavor. Named for the Spanish word meaning "from the mountains", these chiles are originally native to the mountains in the Mexican states of Puebla and Hidalgo. Growing in popularity in the United States, they are a cultural tradition in Mexico.

Growing Conditions: Warm, Hot. Peppers originated in the tropical highlands of Central and South America and grow best with warm (70 to 80˚ F) days, cool (55 to 65˚ F) nights and high humidity. If the soil gets above 85˚ F you can cool the soil by applying mulch and watering frequently with cold water.

Outdoor Growing Temp:60°F - 95°F

Min Outdoor Soil Temp: 65°F. The soil must be warm (at least 65° F). If necessary you could use black plastic mulch to hasten warming.

Start Indoors: Yes

Start Outdoors: No

Light: Sun: min. 6 hours daily (Warm, Hot). Full sun. In very hot climates they may benefit from light shade.

Water: Moderate. Pepper plants are somewhat drought tolerant (especially Hot Peppers), but lack of water can affect fruiting, so they should be kept moist for best production. Drip irrigation works well with Peppers. Sweet Peppers are particularly vulnerable to water stress when fruiting, so keep the soil evenly moist. If not given enough water, the fruits can develop a slightly bitter flavor (and may get Blossom End Rot). Don't leave water on the leaves overnight as this encourages disease.

Feeder: Heavy. Low nitrogen. High potassium. High phosphorus. Peppers are fairly hungry plants and require lots of phosphorus and potassium, but not too much nitrogen (which may result in big vigorous plants, but few fruits).

Suitability: Needs summer shade​Small Gardens?: Yes.

Containers?: Yes, but will need a large one, like a half wine barrel. Choose a container at least 16" in diameter. A container with drainage holes is a necessity in order to successfully grow peppers. Cover the holes with weed cloth, newspaper or any other similar material and then fill with potting soil. Peppers love warm weather and will not thrive if temperatures are either too cold or too hot. Place peppers in full sun in warm climates, but be sure they have access to shade in hot temperatures. Keep well-watered. Stake to keep fruit off the ground, mulch for disease and weed control.

Soil Preparation

Soil Preparation: Black plastic, 1 layer, to warm soil, 1 time: OPTIONAL: The soil must be warm (at least 65˚ F) before these tender plants are set out. If necessary, you could use black plastic mulch to hasten warming. You can also make slits in the plastic for planting and leave the the mulch there to keep the soil warm, moist and weed free while growing the peppers.

Standard Mix, 1 cup per plant, after planting, 1 time:Standard mix will supply additional potassium, phosphorous and other nutrients. It should be incorporated into the the planting hole along with the compost. This is a mix of various amendments intended to supply all of the nutrients plants may require. It is usually incorporated into the soil prior to planting. The mix consists of:​

4 parts cottonseed meal (this is high in nitrogen and relatively inexpensive)

Start Indoors

Total weeks to grow transplant:10 to 10 (Spring/Summer), (Fall/Winter)

Germinate:6-8 weeks before last frost date. Peppers need to be started early because they are slow to get going. They are generally one of the last crops to be planted out in late spring, a couple of weeks after Tomatoes (4 weeks after the last frost). Peppers are one of the hardest of the common vegetable crops to raise successfully from seed, as they need quite warm temperatures for fastest growth. Pepper seeds germinate best at a temperature of 85˚ F, which is higher than almost any common crop.

1.Soaking the seed overnight is said to help by removing germination inhibitors and so may speed germination. It is sometimes recommended that before planting you soak the seeds in a 10% bleach solution, for 10 minutes, to kill any disease spores (it should then be rinsed to remove the bleach). It is said that this treatment may also speed germination by several days.2. Plant the seeds in a flat (they don’t mind transplanting) or in cell packs or soil blocks.3.It is a good idea to water them with tepid water to avoid cooling them.

Harden Off: 2-3 weeks after last frost date. If you are planting Peppers out in cool spring conditions, they should be hardened off carefully. Do this slowly over a week, by reducing the amount of water they get and by leaving them outside for longer periods each day. This helps them to get accustomed to the somewhat less than ideal conditions to be found outside. In warm summer weather there is no need to harden them off. However you may want to keep them outside in the shade for a few days, so they don’t get sunburned when planted out.

4 weeks after last frost date:1. Good transplants should be about 6˝ tall when they go outside.2. The soil must be warm (at least 65˚ F) before these tender plants are set out.

Warm, Hot: Peppers originated in the tropical highlands of Central and South America and grow best with warm (70 to 80˚ F) days, cool (55 to 65˚ F) nights and high humidity. If the soil gets above 85˚ F you can cool the soil by applying mulch and watering frequently with cold water.

When outdoor temp: 60°F to 95°F, optimal temp 70°F to 85°F

When min soil temp: 65°F. The soil must be warm (at least 65° F). If necessary you could use black plastic mulch to hasten warming.

Spacing: 10-12", 1 plants per sq ft. Intensive: Space Peppers 8" apart.​Rows:Space the plants 10 to 12" apart, with 24" between the rows. Depending on the variety of peppers, use the recommended plants per square foot. If you find your plants are too crowded you can transplant while they are still small with additional space between plants.

Support: No. Though staking isn't usually needed, it is sometimes helpful to keep the plants upright and to keep fruit off the ground. If your plants start to lean you should put in a sturdy stake several inches away from stem.

All Peppers like a warm, sunny and sheltered spot. They originated in the tropical highlands of Central and South America and grow best with warm (70 to 80˚ F) days, cool (55 to 70˚ F) nights and high humidity.

Water Needs: Moderate. Pepper plants are somewhat drought tolerant (especially Hot Peppers), but lack of water can affect fruiting, so they should be kept moist for best production. Drip irrigation works well with Peppers. Sweet Peppers are particularly vulnerable to water stress when fruiting, so keep the soil evenly moist. If not given enough water, the fruits can develop a slightly bitter flavor (and may get Blossom End Rot). Don't leave water on the leaves overnight as this encourages disease.

Fertilizer Needs:Heavy. Low nitrogen. High potassium. High phosphorus. Peppers are fairly hungry plants and require lots of phosphorus and potassium, but not too much nitrogen (which may result in big vigorous plants, but few fruits).

Side Dressing, after transplanting: Compost tea, 2 cup(s) per plant, after transplanting, every 3 weeks. It’s a good idea to feed the plants with compost tea or liquid kelp, after they have recovered from transplanting. After that, give the plants a regular feeding of compost tea every 3 weeks, and be sure to do so when flowering and producing fruit.

Pruning, when 6" tall: when 6" tall, 1 time. Some gardeners pinch out the growing tip when the plant is about 6" tall to encourage bushy, branching growth.

Watering, before flowering:Water, 3 quart(s), before flowering, 2 times a week. The plants should be given all the water they need on a regular basis. This means checking the soil every few days and watering until it is thoroughly moist. Watering also depends on your local weather; don't water if it's raining, or water more frequently if it's dry. Just be sure to keep soil moist for the best crop. The best way to know how much moisture is in your soil is to feel 1" below the soil line. If it's dry, water.

Side Dressing, at flowering:Mulch, 2 inch(es), at flowering, 1 time. Mulch is helpful to conserve moisture and to keep down weeds around these shallow rooted crops. Be aware that mulch insulates the soil, so don’t apply it until the soil is warm (65ºF to depth of 4"). Ideally wait until the plants are flowering.

Watering, after flowering: Water, 3 quart(s), after flowering, 2 times a week. The plants must never be short of water while they are flowering and producing fruit. Make sure the soil is constantly moist, as they have a greater need for water at this time.

Support:No. Though staking isn't usually needed, it is sometimes helpful to keep the plants upright and to keep fruit off the ground. If your plants start to lean you should put in a sturdy stake several inches away from stem.

Harvesting

Ripening:Their flavor and nutritive value improves markedly as they ripen and become green to orange/red.

Storage

Sweet Peppers can be stored in a plastic bag in the fridge for several days.

For longer term storage, both sweet and hot Peppers can be chopped and frozen.

Storage Req: Freezer Storage Temp: 32°F Storage Length: 180 days

Most Hot peppers can be dried for storage.

Storage Req: Drying Storage Temp: °F Storage Length: 360 days

It's easy to save Pepper seed (so long as it is open pollinated and not a hybrid), just allow the fruits to ripen fully, then scrape out the seeds from the fruit before you eat it. Even the seed from green fruits may be viable, if not as good. Wear gloves when collecting seeds from hot peppers.

Though Peppers are mostly self-pollinated, they do cross-pollinate to some extent. To ensure purity you should just have one variety flowering at a time, or (if your garden is big enough) you should isolate them by 500 feet. You could also isolate them under row covers. Ideally you should have a minimum of 5 plants to ensure genetic variation.

Dry the seed thoroughly and store in a cool dry place. You must store Pepper seed carefully if it is to remain in good condition, ideally as close to freezing as possible, but not below.

Seed Viability in Years:2 - 4 yearsGermination Percentage:55%

Culinary

Culinary Use: Hot Peppers add more to cooking than just heat, they also have an intriguing flavor all of their own. When working with hot peppers be sure to not touch your eyes or skin because the oil from the pepper can burn or irritate your skin. They can be roasted, chopped, or used raw.

Medicinal

The fruit of the hot, pungent cultivars is anti-hemorrhoidal when taken in small amounts, anti-rheumatic, antiseptic, diaphoretic, digestive, irritant, rubefacient, sialagogue and tonic. It is taken internally in the treatment of the cold stage of fevers, debility in convalescence or old age, varicose veins, asthma and digestive problems. Externally it is used in the treatment of sprains, unbroken chilblains, neuralgia, pleurisy etc. It is an effective sea-sickness preventative.

Project Purity Seeds can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.

Companion Planting

Chili peppers have root exudates that prevent root rot and other Fusarium diseases. Plant anywhere you have these problems. While you should always plant chili peppers close together, providing shelter from the sun with other plants will help keep them from drying out and provide more humidity. Tomato plants, green peppers, and okra are good protection for them. Teas made from hot peppers can be useful as insect sprays. Hot peppers like to be grouped with cucumbers, eggplant, escarole, tomato, okra, Swiss chard and squash. Herbs to plant near them include: basils, oregano, parsley and rosemary.

​Never put them next to any beans, broccoli, cabbage, cauliflower, Brussels sprouts or fennel.

Ladybeetles, Ladybugs, or Ladybird Beetles: Ladybeetles are probably the most well-known of beetles that eat aphids. There are many species, and both the adults and larvae eat aphids. Convergent lady beetles and the seven-spotted ladybeetles are abundant species in the environment. Eggs are found in clutches, yellow and football shaped. Larvae have an alligator-like appearance, and are black with orange markings. Pupae are sedentary. Ladybeetles are commercially available but purchasing is not generally recommended since the adult stage tends to fly away once released. Introductions may be more effective in greenhouses and high tunnels. Diverse plantings can help recruit resident ladybeetles to an area.

To attract Ladybugs to your garden you will need to grow: Angelica, Calendula, Caraway, Chives, Cilantro, Cosmos, Dill, Feverfew, Marigold, Statice, Sweet Alyssum, and Yarrow. You may also want to grow decoy crops to keep your ladybugs supplied with aphids to eat such as Marigold, Nasturtium, and Radish. Without a food source, your ladybugs will be forced to leave which will leave your crops vulnerable.

Soft-winged Flower Beetle or Collops Beetle: Collops beetles are commonly found on Alfalfa and Cotton plants in agricultural fields, landscapes and gardens. The adult eats aphids and the larvae are active predators in the soil. Two abundant species in Utah are the two-spotted melyrid and the soft-winged flower beetle. Collops beetles are not commercially available.

Soldier Beetles: The adult stage of the soldier beetle eats aphids. The larvae live in the soil and help to control soil-borne pests. There are beetles that look similar to soldier beetles such as blister beetles and click beetles, so use care when identifying them. Soldier beetles are not commercially available.

Since Soldiers Beetles lay their eggs in the soil, all you have to do to is grow good nectar or pollen producing plants like Asclepias (milkweed), Solidago (goldenrod), and, while it’s not well understood, they seem particularly attracted to hydrangeas. Soldier Beetles can be found on flowers where they lie and wait for prey. They also feed on nectar and pollen but do not damage the plants.

Long-legged Flies: There are many species of long-legged flies (Dolichopodidae), the adults of which are predators of soft-bodied pests such as thrips, aphids, spider mites, flea hoppers, booklice, flies, silverfish, small caterpillars, and a variety of other small insects. They also eat nectar from flowers. The adult is recognized by the long legs and tapered abdomen but also by the metalic green or blue color. Larvae of long-legged flies are maggot-like in appearance and develop in wet or dry soil, rotting vegetation, or under bark​. They are not commercially available.

Syrphid, Flower, or Hover Flies: Syrphid flies are about the size of house flies and hover in flight. The adults, which sometimes resemble bees, are not predaceous, but the larvae are aphid predators. The larvae vary in color from green to brown, some with a stripe or two down the back. The body tapers to the mouthparts. Syrphid flies are not commercially available.

Predaceous Midges: The larvae of these flies are very small (~1/10 inch long), but are generalist predators of mites, aphids and other soft-bodied insects. The larvae are yellow to orange in color. The adults are not predatory. Predaceous midges are commercially available.

Damsel Bugs: These true bugs are very common and abundant in farms, gardens and landscapes. They are generalist predators and both the adults and nymphs eat aphids, caterpillar eggs, small larvae, fleahoppers, lygus bugs, leafhoppers, treehoppers, spider mites, and other soft-bodied insects, especially on shorter growing plants. They are common in agricultural habitats, such as soybean, corn, and alfalfa. Damsel bugs are greyish brown in color and have grasping front legs. They are not commercially available.

Big-eyed Bugs: Big-eyed bugs are small (~3/16 inch long), fast moving true bugs. They are generalist predators and are most commonly seen on the ground or in shorter growing plants. They prey on aphids, small caterpillars and caterpillar eggs, fleahoppers, lygus bugs, mites, thrips, whiteflies. They are distinguished by their very large eyes which are as broad as the width of their body. Big-eyed bugs are not available commercially.

Minute Pirate Bugs: Minute pirate bugs are very small (~1/12 inch long) predators that are difficult to see without a hand lens or jeweler’s loupe. They are generalist predators that feed on small insect prey. Both the nymphs and adults are predaceous. The adults are identified by the black and white color and an X pattern across the back. The nymphs are tiny and red to orange in color. Minute pirate bugs are commercially available.

Lacewings: Green lacewings are common generalist predators that feed on aphids. Brown lacewings are slightly smaller. Some species of adult lacewings are predaceous while the larvae are very active predators that feed on soft-bodied prey such as mites, aphids, leafhoppers, thrips, whiteflies, and pest eggs. Lacewings in nearly all life stages are commercially available.

Parasitic Wasps: There are several species of parasitoid wasps that parasitize aphids specifically. Parasitic wasps that specialize on aphids are very small (~1/8 inch long) and female wasps have a modified stinger for depositing eggs. The egg is injected into an aphid where the larva develops inside. Parasitized aphids are a light tan to gold color and have a bulbous look. A circular cut out on the rearend of the aphid indicates adult wasp emergence. Parasitic wasps are commercially available but there are abundant populations in the environment.

Hornets, Paper Wasps, Yellow Jackets: Although hornets, paper wasps and yellow jackets are often considered a nuisance, they are predators of soft-bodied insects. They do not typically sting humans unless they are disturbed. If their nests are not in an area likely to be disturbed by people then it is not a bad idea to leave them alone. ​​​

Whiteflies

Beneficial insects such as ladybugs, green lacewings, and big-eyed bugs all prey on whiteflies.

To attract Ladybugs to your garden you will need to grow: Angelica, Calendula, Caraway, Chives, Cilantro, Cosmos, Dill, Feverfew, Marigold, Statice, Sweet Alyssum, and Yarrow. You may also want to grow decoy crops to keep your ladybugs supplied with aphids to eat such as Marigold, Nasturtium, and Radish. Without a food source, your ladybugs will be forced to leave which will leave your crops vulnerable.

To attract Ladybugs to your garden you will need to grow: Angelica, Calendula, Caraway, Chives, Cilantro, Cosmos, Dill, Feverfew, Marigold, Statice, Sweet Alyssum, and Yarrow. You may also want to grow decoy crops to keep your ladybugs supplied with aphids to eat such as Marigold, Nasturtium, and Radish. Without a food source, your ladybugs will be forced to leave which will leave your crops vulnerable.

Lacewings: Green lacewings are common generalist predators that feed on aphids. Brown lacewings are slightly smaller. Some species of adult lacewings are predaceous while the larvae are very active predators that feed on soft-bodied prey such as mites, aphids, leafhoppers, thrips, whiteflies, and pest eggs. Lacewings in nearly all life stages are commercially available.

Parasitic Wasps: There are several species of parasitoid wasps that parasitize aphids specifically. Parasitic wasps that specialize on aphids are very small (~1/8 inch long) and female wasps have a modified stinger for depositing eggs. The egg is injected into an aphid where the larva develops inside. Parasitized aphids are a light tan to gold color and have a bulbous look. A circular cut out on the rearend of the aphid indicates adult wasp emergence. Parasitic wasps are commercially available but there are abundant populations in the environment.

Hornets, Paper Wasps, Yellow Jackets: Although hornets, paper wasps and yellow jackets are often considered a nuisance, they are predators of soft-bodied insects. They do not typically sting humans unless they are disturbed. If their nests are not in an area likely to be disturbed by people then it is not a bad idea to leave them alone. ​​​​

Nutrition

Peppers contain vitamin C and A (Beta carotene) as well as some important detoxifying phytochemicals, including, lutein, zeaxanthin and capsaicin (the chemical that puts the Hot in Peppers). Capsaicin is most concentrated in the placenta, but as the fruit matures it seems to spread to the seeds and fruit itself. Humans can detect this fiery chemical in concentrations as low as 1 part per million. The Sweet Peppers don't contain any capsaicin (otherwise they would be Hot Peppers).

The Health Benefits of Capsicum

Anti-inflammatory properties:The phytochemical constituents of capsicum are shown to produce an anti inflammatory response that proves to alleviate peripheral neurogenic pain such as related to Crohn’s disease, an inflammatory disease of the bowel. Another example of peripheral neurogenic inflammation is cutaneous pain of the skin. Capsicum creams and balms are often massaged topically onto the skin with care taken to avoid open areas and mucous membranes. The burning effect of capsicum is felt when applied to the skin. This is caused by an inflammatory response of the peripheral nerve endings, but regular application deadens the sensory nerve endings which relieve chronic diabetic neurogenic pain. Some suggest that the anti inflammatory effect of capsicum may also help to alleviate pain related to arthritis. Capsicum cream may be utilized as an option for treating this malady and many others .

Mucilage: Capsicum contains tannins. Tannins are astringent and often considered for their benefits when treating gastrointestinal disorders that produce diarrhea such as dysentery and other microbial disorders. Gastric mucilage acts to protect the gastric lining. A causative effect of peptic ulcer development is the breakdown of gastric mucilage which is causative of the ulcerations made with increased gastric acid contact with stomach lining. Capsicum works as a mucilage when ingested by increasing the production of gastric mucus. Increased gastric mucus and the anti inflammatory properties of capsicum may result in beneficial effects in the treatment of peptic ulcer disease, as many studies show. Another example of the reliability of capsicum in producing mucus that is more readily observable is that of increase nasal drainage when ingesting peppers with high concentrations of the heat producing phytochemical capsicum. Also for this reason, it is beneficial to avoid touching eyes and bodily mucus membranes during preparation of capsicum peppers and to wash hands thoroughly after preparation to avoid transferring volatile oils containing capsicum to these sensitive areas.

Chemopreventive properties:Another bioactive effect of tannin contained in capsicum molecule is in the prevention and treatment of cancer.Studies on capsicum have shown that is has a inhibitory effect on many types of malignant cancer that is well documented. These anti tumor properties are most beneficial to treating pulmonary, hepatic, and gastric cancers. The anti oxidative effects of capsicum are showing a possibility of treatment for other types of cancer, such as certain hormone related prostate cancers. The anti-cancer effect of capsicum is determined by the bioactive ability of this phyto chemical to inhibit cancerous cell growth and also causes destruction of already damaged cellular structure in the human body.

Cardiovascular: Studies of flavonoids have suggested that they are beneficial towards preventing coronary heart disease. Capsicum is both warming and vasodilative. A suggested effect of the vasodilative properties of capsicum is the improvement of hypotension and decreased heart rate. Vasodilatation allows for improved blood flow resulting in better oxygenation of organ tissues. This is most likely due to the tachynikins, a known bioactive ingredient in capsicum.

Antioxidant properties:Many of the bioactive compounds of capsicum provide antioxidant effects. Improved vasodilatation allows for these antioxidant phyto chemicals to circulate through regions of the body that may already been effected as well as healthy tissue. This allows capsicum to have a beneficial effect in repairing tissue protein’s and possibly even DNA. As well, the healthy tissue receives protection from the antioxidant effect of the capsicum chili pepper.

Hypoglycemic:With the world wide prevalence of diabetes, the consideration of capsicum as hypoglycemic medicinal has provoked research into this matter.Some studies have indicated, though not yet concluded that capsicum may stimulate insulin production which results in lower blood glucose. This would determine a possibility of capsicum to beneficial in preventing onset of type II diabetes and its potential complications. The hypoglycemic benefits of capsicum are most concentrated when the capsicum chili is green.

Psoriasis: Many clinical trial shown the effectiveness of Capsicum for treating symptoms of fibromyalgia when applied topically. Those using capsicum topically stated beneficial effects in reducing tenderness and improvement of sleep.

Diabetic neuropathy: A disease that often produces this type of neurogenic pain is diabetes. Capsicum is shown to have a beneficial effect on diabetic neuropathic pain when applied topically. Capsicum works to deaden cutaneous nerve endings and reducing the pain.

Fibromyalgia: Many clinical trial shown the effectiveness of Capsicum for treating symptoms of fibromyalgia when applied topically.

Skin and aging:Vitamins in the capsicum chili pepper are shown to have an antioxidant effect on cell tissue which may improve skin and aging.

Menopausal symptoms: Menopausal symptoms may also be relieved by the consumption of flavonoid containing fruit such as the capsicum chili.

Suggest Varieties

Amaranth: Love Lies Bleeding (Heirloom) (Amaranthus caudatus)

$0.25 - $5.60

As a decorative flower, Love-Lies-Bleeding grew in many Victorian English gardens; in the language of flowers, it represents hopeless love. In addition to producing lovely flowers, Love-Lies-Bleeding is a form of the grain-producing plant known as amaranth. A staple grain for the Aztecs and Incas, amaranth was referred to as the "golden grain of the gods" and used in religious rituals. The plant nearly died out when the Spanish Conquistadors declared their religious practices barbaric, and made growing amaranth a capital offense. Today, both the leaves and the seeds of amaranth are an important food source in many parts of the world. This unique grain provides an impressive amount of vitamins and minerals, as well as being very rich in protein.

Amaranth: Red Garnet (Heirloom) (Amaranthus tricolor)

$0.25 - $5.60

Amaranth had a sacred status in the ancient civilizations of the Aztecs and Incas, since the grain was used in various religious rituals. It remains a staple food in modern Mexico and some parts of Asia, being prepared in numerous dishes from sweet to savory. One traditional Mexican treat known as "alegria" is made with amaranth grain and honey or molasses. A super grain, amaranth can be used for gluten free flour; it also makes a complete protein when mixed with another grain. In addition, amaranth greens have a higher iron content than any other green vegetable except parsley, as well as containing many valuable vitamins and minerals.

Balm: Lemon (Melissa officinalis)

$0.25 - $5.60

Lemon balm was most likely introduced to Spain by the Moors in the 7th century; by the Middle Ages, it was common throughout Europe. Its Latin name, Melissa, means “bee” in Greek and refers to the plant's tendency to attract bees; first century Roman naturalist Pliny the Elder recommended that lemon balm be cultivated near bee hives to prevent the bees from straying. A member of the mint family, lemon balm dates back over 2,000 years for use as a medicinal herb primarily to treat stress and anxiety, insomnia, and indigestion. Eleventh century Persian physician and philosopher Avicenna wrote of the benefits of lemon balm in treating low spirits or melancholy. According to an old Arabian proverb, “Balm makes the heart merry and joyful.” According to historical record, both King Charles V of France and Emperor Charles V drank lemon balm beverages to improve their health; lemon balm was also one of the plants grown in Thomas Jefferson’s famous experimental garden. Today, herbal treatments containing lemon balm often include other calming herbs such as valerian, chamomile, and hops to encourage relaxation.

Basil: Cinnamon (Ocimum basilicum)

$0.25 - $5.60

Cinnamon Basil is a Mexican cultivar with decorative, purple-flushed foliage, light pink flower spikes and a distinctive cinnamon-like aroma! Use fresh or dried leaves in your cooking! Popular for use in herbal tea and potpourri! Attractive foliage and blooms also make this a valuable ornamental addition to your herb garden! Full size plants range from 18-30" tall by 12-18" in width. Average water needs.

Basil: Clove Scented (Ocimum basilicum)

$0.25 - $5.60

Native to India and ancient Persia, basil has a long history as one of the most revered of herbs. Ancient legends give basil a strong religious connection, stating that it possesses healing powers. In many cultures basil is a symbol of love, and given as a token of affection or engagement; other meanings include protection and truth. In Greek and Roman cultures, however, basil represented hate and misfortune; because of this, gardeners would often shout abuses at their plants to help them grow. It seems that no one could agree on the properties of basil, with divided opinions on whether it had medical benefits or whether it contained poison. Since English royalty preferred basil and used it for both culinary and cosmetic purposes, chefs sometimes call it "the king of herbs." In addition to being popular with the ruling class, basil was commonly used throughout England and loved for its scent; many people included it in their gardens, added it to their bouquets, and used it to freshen the air in their houses. Medicinally, oil of basil is often used in treatments as diverse as depression and anxiety, the common cold, a cough or sore throat, or insect bites and stings. Medicinal doses of basil are unsafe for pregnant women, though culinary use is fine.

Basil: Italian Large Leaf (Ocimum basilicum)

$0.25 - $5.60

Chefs in the Neapolitan region of Italy regard this variety of sweet, Genovese-type basil as the essential type of basil for their traditional cuisine. Native to India and ancient Persia, basil has a long history as one of the most revered of herbs. Ancient legends give basil a strong religious connection, stating that it possesses healing powers. In many cultures basil is a symbol of love, and given as a token of affection or engagement; other meanings include protection and truth. In Greek and Roman cultures, however, basil represented hate and misfortune; because of this, gardeners would often shout abuses at their plants to help them grow. It seems that no one could agree on the properties of basil, with divided opinions on whether it had medical benefits or whether it contained poison. Since English royalty preferred basil and used it for both culinary and cosmetic purposes, chefs sometimes call it "the king of herbs." In addition to being popular with the ruling class, basil was commonly used throughout England and loved for its scent; many people included it in their gardens, added it to their bouquets, and used it to freshen the air in their houses. Medicinally, oil of basil is often used in treatments as diverse as depression and anxiety, the common cold, a cough or sore throat, or insect bites and stings. Medicinal doses of basil are unsafe for pregnant women, though culinary use is fine.

Basil: Lemon (Ocimum basilicum)

$0.25 - $5.60

Lemon basil comes from a cross between African basil and common basil, and is widely grown in northeastern Africa and southern Asia. Popular for its strong lemon scent, lemon basil is often found in Lao, Persian, Arabian, Indonesian and Thai cuisine. Native to India and ancient Persia, basil has a long history as one of the most revered of herbs. Ancient legends give basil a strong religious connection, stating that it possesses healing powers. In many cultures basil is a symbol of love, and given as a token of affection or engagement; other meanings include protection and truth. In Greek and Roman cultures, however, basil represented hate and misfortune; because of this, gardeners would often shout abuses at their plants to help them grow. It seems that no one could agree on the properties of basil, with divided opinions on whether it had medical benefits or whether it contained poison. Since English royalty preferred basil and used it for both culinary and cosmetic purposes, chefs sometimes call it "the king of herbs." In addition to being popular with the ruling class, basil was commonly used throughout England and loved for its scent; many people included it in their gardens, added it to their bouquets, and used it to freshen the air in their houses. Medicinally, oil of basil is often used in treatments as diverse as depression and anxiety, the common cold, a cough or sore throat, or insect bites and stings. Medicinal doses of basil are unsafe for pregnant women, though culinary use is fine.

Basil: Lime (Ocimum basilicum)

$0.25 - $5.60

Native to India and ancient Persia, basil has a long history as one of the most revered of herbs. Ancient legends give basil a strong religious connection, stating that it possesses healing powers. In many cultures basil is a symbol of love, and given as a token of affection or engagement; other meanings include protection and truth. In Greek and Roman cultures, however, basil represented hate and misfortune; because of this, gardeners would often shout abuses at their plants to help them grow. It seems that no one could agree on the properties of basil, with divided opinions on whether it had medical benefits or whether it contained poison. Since English royalty preferred basil and used it for both culinary and cosmetic purposes, chefs sometimes call it "the king of herbs." In addition to being popular with the ruling class, basil was commonly used throughout England and loved for its scent; many people included it in their gardens, added it to their bouquets, and used it to freshen the air in their houses. Medicinally, oil of basil is often used in treatments as diverse as depression and anxiety, the common cold, a cough or sore throat, or insect bites and stings. Medicinal doses of basil are unsafe for pregnant women, though culinary use is fine.

Basil: Purple Ruffles (Ocimum basilicum)

$0.25 - $5.60

Ted Torrey, once the director of the Vegetable Research at the W. Atlee Burpee & Company, developed the Purple Ruffles variety of basil. This cross between Green Ruffles and Dark Opal varieties of basil was first released in 1984, and won the AAS Award in 1987.

Basil: Spicy Bush (Ocimum basilicum var. minimum)

$0.25 - $5.60

Definitely one of the best looking basils around, Spicy Bush Basil is a must have! It not only looks good being a petite ornamental bush with small ¾” shiny leaves, but it is also very aromatic and taste fantastic in salads, pesto and much more! This fine herb will grow practically anywhere from rock gardens, herb beds, to container gardening.

Basil: Sweet (Ocimum basilicum)

$0.25 - $5.60

Native to India and ancient Persia, basil has a long history as one of the most revered of herbs. Ancient legends give basil a strong religious connection, stating that it possesses healing powers. In many cultures basil is a symbol of love, and given as a token of affection or engagement; other meanings include protection and truth. In Greek and Roman cultures, however, basil represented hate and misfortune; because of this, gardeners would often shout abuses at their plants to help them grow. It seems that no one could agree on the properties of basil, with divided opinions on whether it had medical benefits or whether it contained poison. Since English royalty preferred basil and used it for both culinary and cosmetic purposes, chefs sometimes call it "the king of herbs." In addition to being popular with the ruling class, basil was commonly used throughout England and loved for its scent; many people included it in their gardens, added it to their bouquets, and used it to freshen the air in their houses. Medicinally, oil of basil is often used in treatments as diverse as depression and anxiety, the common cold, a cough or sore throat, or insect bites and stings. Medicinal doses of basil are unsafe for pregnant women, though culinary use is fine.

Bergamot: Wild (Monarda fistulosa)

$0.25 - $5.60

Butterfly attracting premier! Bursting with lavender heads of flowers, this popular perennial wildflower puts on a beautiful show! Medium to tall in height, this plant looks great planted en masse, or with other meadow dwellers. Its sweetly aromatic foliage makes it even more desirable. A classic!

Caraway (Carum carvi)

$0.25 - $5.60

Only a few left!

Possibly one of the oldest herbs, evidence of caraway has been found in the Neolithic ruins of Europe as well as in ancient Egypt. Medieval medicine recommended the use of caraway for the improvement of digestion as well as for infant colic; William Shakespeare himself made reference to the culinary use of this herb in his play Henry IV, when Falstaff is invited to "take a pippin and a dish of caraways." The flavor of caraway became extremely popular in Tudor England, especially cooked with fruit or for cakes and bread. Caraway has a well known role in the cuisine of Germany, Scandanavia, northern Africa, and various eastern European countries.

Carrots: Chantenay Red Cored (Heirloom) (Daucus carota)

$0.25 - $5.60

Introduced from France in the late 1800s. Blocky, broad-shouldered variety with blunt tip, about 5-1/2" long and 2-1/2" at the shoulder. Deep orange interior. Adaptable to clay and a wide range of soils. A versatile, good winter keeper that is quite tasty, raw or cooked. Stores well in the ground. Becomes sweeter in storage.

Carrots: Cosmic Purple (Heirloom) (Daucus carota)

$0.25 - $5.60

The first mention of red, white, and purple carrots can be found in the records of both Afghanistan and Egypt. Yellow carrots, on the other hand, date back to Turkish records from the 900's. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California.

Carrots: Danvers (Heirloom) (Daucus carota)

$0.25 - $5.60

The origin of carrots is somewhat obscure, but early records from many civilizations refer to this colorful root. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California. Danvers carrots in particular come from Danvers, Massachusetts, where the Eastern States Farmers Exchange introduced them in 1947.

Carrots: Rainbow Blend (Heirloom) (Daucus carota)

$0.25 - $5.60

Festive Color and Flavor Mix of Purple, Yellow, Red and White Carrots is sure to delight—each with their own unique qualities. Purple has smooth skin, coreless orange flesh and is sweet and tasty. Solar Yellow holds its sunny hue inside and out, is crunchy, sweet and juicy. Lunar White is mild and delicious, and Atomic Red has high lycopene levels as well as a crispy texture that is great cooked.

Carrots: Scarlet Nantes (Heirloom) (Daucus carota)

$0.25 - $5.60

The origin of carrots is somewhat obscure, but early records from many civilizations refer to this colorful root. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. The 19th century seed specialist Louis de Vilmorin introduced the French varieties of carrot such as Nantes and Chantenay, which both derive their names from their places of origin. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California.

Carrots: Tendersweet (Heirloom) (Daucus carota)

$0.25 - $5.60

The origin of carrots is somewhat obscure, but early records from many civilizations refer to this colorful root. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. The Dutch were the among the first to cultivate the orange carrot; legend has it that their intent was to honor William of Orange. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California.

Celery: Tendercrisp (Heirloom) (Apium graveolens var. dulce)

$0.25 - $5.60

Only a few left!

No one really knows where celery originated, though claims come from such diverse locations as Sweden, New Zealand, and Algeria. Experts believe it probably was first cultivated in the Mediterranean basin. In ancient times, celery was valued primarily for its medicinal benefits; French and Italian cooks first started making use of it for an herb or flavoring in the seventeenth century. A Scotsman named George Taylor is credited with bringing celery to United States, when he grew it in his garden and offered it to the guests at a local ball.

Celery: Utah Tall 52/70 (Heirloom) (Apium graveolens var. dulce)

$0.25 - $5.60

No one really knows where celery originated, though claims come from such diverse locations as Sweden, New Zealand, and Algeria. Experts believe it probably was first cultivated in the Mediterranean basin. In ancient times, celery was valued primarily for its medicinal benefits; French and Italian cooks first started making use of it for an herb or flavoring in the seventeenth century. A Scotsman named George Taylor is credited with bringing celery to United States, when he grew it in his garden and offered it to the guests at a local ball.

Chives: Garlic (Allium tuberosum)

$0.25 - $5.60

Originating in western China, garlic chives have been used in Asian cuisine for thousands of years. Unlike the traditional tubular leaves of regular chives, garlic chives have flat, narrow blades; some gardeners blanch their garlic chives, causing them to develop a pale yellow color. Traditional pad Thai, Chinese jiaozi, and various Korean dishes such as buchukimchi often contain garlic chives; they also make a popular addition to stir fries, soups, and dishes with eggs or fish. These delicately garlic scented leaves are often used more as a vegetable than an herb, and may also substitute for standard chives. Garlic chives provide abundant vitamins and minerals, including vitamin C, calcium, and iron.

Chives: Onion (Allium schoenoprasum var. album)

$0.25 - $5.60

Chives, the oldest species of edible onion known, has been used in China since about 3000 B.C. The botanical name actually comes from the Greek meaning, "reed-like leek". Chives are now grown all over the world; historical legend states that Marco Polo discovered this herb in China and brought it back to his native land. Medieval gardeners often planted chives around the borders for both decoration and to ward off harmful insects. Traditional medicinal uses, though not as common, included treatment for high cholesterol and poor digestion. Along with parsley, tarragon, and chervil, chives is included in the famous blend of herbs known as "Fines herbes." The onion-like flavor of chives makes them a traditional addition to dishes with cheese, eggs, fish, or potatoes; the flowers make a delicate herbal vinegar, in addition to being a colorful addition to salads.

Clover: Crimson (Trifolium incarnatum)

$0.25 - $5.60

Most commonly known as crimson clover, this wildflower is also called Italian or French clover in reference to it's nativity to Europe. This annual species blooms in a strawberry red, and it's delightful fragrance attracts bees by the score! A non-invasive, annual species of clover, it is often used as a cover-crop. In southern climates, plant it during your off-season, and watch the amazing results of this rich, nitrogen producing plant! The earthworms love it! Also a protein-rich forage crop for cattle and livestock, this gem of a wildflower is indispensable!

Clover: Purple Prairie (Dalea purpurea)

$0.25 - $5.60

Meriwether Lewis described this prairie plant in his diary entry of September 2nd 1804, saying that “the Indians use it as an application to fresh wounds.” He went on to collect several more specimens and described them fully in his notes, since he had no previous knowledge of the plant. Purple Prairie Clover produces protein-rich seed that is a source of food for many birds as well as deer, antelope, livestock, and small animals of all kinds. Native Americans also valued this versatile plant, often brewing the leaves for tea or eating the roots as a delicacy. The Pawnees dried the stems and tied them together for brooms, leading to the nickname “broom weed.” The genus name Dalea honors Samuel Dale (1659-1739), an English botanist, physician, and historian.

Coriander: Leisure (Coriandrum sativum)

$0.25 - $5.60

The coriander plant, whose leaves are known as cilantro, is native to the Mediterranean and Middle Easter countries; it is believed to be one of the earliest spices used by man. Early physicians such as Hippocrates used coriander primarily as an aromatic stimulant or to disguise the taste of unsavory medicines. Nearly every part of this herb has a culinary use; in Thai cuisine, the roots flavor spicy sauces, while the cilantro leaves season and garnish Chinese, Vietnamese, and Mexican dishes. The coriander seed is used in candy, specialty breads, sauces, desserts, and even perfumes. In Tudor England, coriander seeds coated with sugar were known as "comfits" and became a popular treat.

Corn: Country Gentleman-Open Pollinated (Heirloom) (Zea mays)

$0.50 - $5.60

Country Gentleman corn, a heirloom variety, is the most well known variety of shoepeg corn. Named for the similarity of its kernels to wooden pegs used in shoe making, shoepeg corn is characterized by small, irregular white kernels of unsurpassed tenderness and sweetness. The American South has made this type of corn its own, and it is virtually unrecognized in other areas of the United States. Country Gentleman was first offered for sale in 1890 by S. D. Woodruff & Sons.

Corn: Golden Bantam-Open Pollinated (Heirloom) (Zea mays)

$0.50 - $5.60

A Greenfield, Massachusetts native named J. G. Pickett is credited with developing this marvelous variety of corn. Later, seed expert E. L. Coy sent it to Burpee with the note, "you now own the very richest and sweetest corn ever known."

Corn, Popcorn: Shaman's Blue (Hybrid) Open Pollinated (Zea mays)

$1.00 - $5.60

Blue corn originated in the Andes Mountains of Peru, where the native peoples usually ground it into flour for cooking. Indians of Mexico and the southwestern United States also widely used this corn, since its dryness made it an excellent flour corn and gave it good resistance to disease. This exciting blue popcorn receives high marks for both visual and taste appeal. The unique blue/purple kernel pops into mounds of snow white popcorn that will satisfy any popcorn lover with its slightly sweet flavor.

Corn, Popcorn: South American Yellow (Zea mays)

$1.00 - $5.60

According to evidence found by archaeologists on the northern coast of Peru, popcorn was a staple in the ancient civilizations of South America. Popcorn also grew above the border, and it once occupied a space in nearly every American garden. At the beginning of the twentieth century, 52 varieties of popcorn were offered by the seed catalogs of the time. A wise choice for popcorn lovers! This prolific variety bears 2-3, 6-9 inch ears per plant. When popped, the large yellow kernels produce a buttery tasting popcorn.

Corn, Popcorn: Strawberry Red (Zea Mays)

$1.00 - $5.60

Although it's exact origin is unknown, it is believed that Strawberry Red Popcorn was domesticated by the Olmec and the Mayans. Not only is this amazing variety edible, but it is just as decorative. Each plant grows to 5-6' and bares two or so 2-3" strawberry shaped ears that are covered with brilliant burgundy kernels! Your mind will be blown as you watch the red kernels pop into white popcorn with in the blink of eye!

Cosmos: Bright Lights (Cosmos sulphureus)

$0.25 - $5.60

Because of their Mexican heritage, these bright annuals meet high heat and drought conditions with native beauty and vigor. Spanish conquistadors searching for gold discovered these flowers on their journeys through Mexico. Mission gardens often included these flowers, which priests gave the name “cosmos,” the Greek word for a harmonious whole, because of their neatly spaced petals. Cosmos flowers made their way to England with Spanish ambassadors in the late 18th century, and to the United States in the following century.

Cosmos: Candy Stripe (Cosmos bipinnatus)

$0.25 - $5.60

Because of their Mexican heritage, these bright annuals meet high heat and drought conditions with native beauty and vigor. Spanish conquistadors searching for gold discovered these flowers on their journeys through Mexico. Mission gardens often included these flowers, which priests gave the name “cosmos,” the Greek word for a harmonious whole, because of their neatly spaced petals. Cosmos flowers made their way to England with Spanish ambassadors in the late 18th century, and to the United States in the following century.

Cosmos: Radiance (Cosmos bipinnatus)

$0.25 - $5.60

Because of their Mexican heritage, these bright annuals meet high heat and drought conditions with native beauty and vigor. Spanish conquistadors searching for gold discovered these flowers on their journeys through Mexico. Mission gardens often included these flowers, which priests gave the name “cosmos,” the Greek word for a harmonious whole, because of their neatly spaced petals. Cosmos flowers made their way to England with Spanish ambassadors in the late 18th century, and to the United States in the following century.

Cucumber: Lemon (Heirloom) (Cucumis sativus)

$0.50 - $5.60

Historians generally agree that the first cucumbers grew in India's Himalayan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. Lemon cucumbers in particular can be traced back to the gardens of the 1890s.

Cucumber: Marketmore 76' (Heirloom) (Cucumis sativus)

$0.50 - $5.60

Historians generally agree that the first cucumbers grew in India's Himalayan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. Marketmore cucumbers in particular were developed at Cornell University of New York, but Dr. Henry Munger.

Cucumber: Mexican Sour Gherkin (Heirloom) (Melothria scabra)

$1.00 - $5.60

Melothria scabra is a vine grown for its edible fruit. Fruit are about the size of grapes and taste like cucumbers with a tinge of sourness. Vernacular names include mouse melon, Mexican sour gherkin, cucamelon, Mexican miniature watermelon, Mexican sour cucumber and pepquinos. This plant is native to Mexico and Central America, where it is called sandiita (little watermelon). It is believed to have been a domesticated crop before western contact began.

Cucumber: National Pickling (Heirloom) (Cucumis sativus)

$0.50 - $5.60

National Pickling cucumbers in particular come from the research of George Starr of Michigan State University, who was commissioned by the National Pickle Packers Association to produce a pickle that would perform equally well for small and large pickles. The resulting cucumber excelled all expectations when it was offered to the public in 1924. ​

Cucumber: Straight Eight (Heirloom) (Cucumis sativus)

$1.00 - $5.60

Historians generally agree that the first cucumbers grew in India's Himalyan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. Straight Eight cucumbers in particular were developed because of the demand for straight cucumbers; they exceeded all expectations, and won the AAS Gold Medal Award in 1935.

Cucumber: Wisconsin SMR 58 (Heirloom) (Cucumis sativus)

$1.00 - $5.60

Historians generally agree that the first cucumbers grew in India's Himalayan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. As the name suggests, the Wisconsin SMR 58 cucumber comes from the University of Wisconsin; it soon achieved the title of the best non-hybrid pickling cucumber.

Dill: Dukat (Anethum graveolens)

$0.25 - $5.60

Historical records suggest that dill has been used for medicinal purposes for over 5,000 years; its primary use was to calm the digestion and treat stomach ailments, hence its name from an old Saxon word meaning "to lull." Ancient Greek tradition suggested covering the head with dill leaves to induce sleep, while many herbal remedies from ages past recommend dill to soothe colicky babies. Traditionally, dill was thought to bring good fortune, protection, and wealth. Though the origin of dill's famous association with the pickle is not known, an 1640 recipe from the cook of England's King Charles I requires dill in its pickled cucumbers. Today, German, Greek, and Scandinavian cuisine most often include dill.

Eggplant: Black Beauty (Heirloom) (Solanum melongena var. esculentum)

$0.25 - $5.60

Eggplants date back to medieval times where they were called mad apples. A staple of regions of Asia, known as the "king of vegetables". Eggplant comes in all shapes colors and sizes. Black Beauty is one of the earliest and dates back to the early 1900's.

Eggplant: Golden Egg (Solanum Melongena)

$1.00 - $5.60

Ornamental Eggplant is a very unique tropical annual that produce purple flowers and egg-shaped, edible fruit that begin white and turn golden upon maturity. Excellent choices for pots and containers, ornamental hedge, or house plant.

Eggplant: Long Purple (Heirloom) (Solanum melongena)

$0.25 - $5.60

This Italian heirloom eggplant, Long Purple, produces dark purple cucumber-shaped fruit with firm, mild flesh. Good yields, especially in northern climates! Plants will typically produce 4 or more 8-10" fruits with harvest beginning in 70 to 80 days. Average water needs. Some parts of plant are poisonous if ingested.

English Marigold (Calendula officinalis)

$0.25 - $5.60

This old-fashioned flower has a long history as both an ornamental garden plant and as an herb. When dried, the petals of Calendula flowers provide a culinary substitute for saffron; in times past, they were used to give a rich color to cheese or butter. Medicinal uses included treatments for measles and smallpox, as well as for dressing wounds on the battlefield. As well as being the traditional flower for October birthdays, calendula symbolizes sorrow and sympathy.

Marigolds: Naughty Marietta (Tagetes patula)

$1.00 - $5.60

For non-stop bloom until frost, there's nothing better than French marigolds. The single flowers are golden yellow with mahogany streaks, and are very attractive to bees and butterflies. Ideal for planting along borders, or among vegetables to deter pests. Also makes a perfect container plant for pots or window boxes. The deeply divided foliage forms a bushy mound up to 12 inches high.

Marigolds: Sparky Mix French (Tagetes patula)

$1.00 - $5.60

This easy-to-grow French marigold will bloom all season long. Compact mounds up to 12 inches tall will produce vivid bi-color orange and yellow flowers with an unusual form. This unique flower has wider, wavy petals that make these blossoms spectacular when planted en masse. A beautiful choice for containers as well as gardens.

Marigold: White (Tagetes Erecta 'Kilimanjaro')

$1.00 - $5.60

Commonly called African marigold, Aztec marigold, American marigold or big marigold, is native to Mexico and Central America. Big marigold may be the best descriptive name because plants are noted for their large flowerheads. They typically grow from 1-4’ tall and feature huge, mostly double-globular flowers (2-4” diameter) in various shades of yellow, orange, and whitish. This variety is unaffected by high summer heat and generally blooms throughout the summer.

Milkweed: Blood Flower (Asclepias curassavica)

$0.25 - $5.60

In 1753, eminent botanist Carl Linnaeus gave Blood Flower its Latin genus name, Asclepias. Asclepias, the name of the legendary Greek representation of medicine and healing, is especially appropriate since this plant formerly had numerous medicinal uses. At one time, the silk from the seed pods was spun for fabric or used for stuffing pillows; in World War II, school children gathered the silk to provide a cheap filling for soldiers’ life jackets. Commercial attempts to make use of this abundant plant included the manufacture of paper, fabric, lubricant, fuel, and rubber; eventually these became impractical and were abandoned. In the wild, Blood Flower attracts flocks of butterflies and their larvae; butterflies are immune to the plant’s poison, and actually become rather poisonous themselves as protection from predators.

Milkweed: Butterfly Weed (Asclepias tuberosa)

$0.25 - $5.60

Butterfly Weed, one of the most striking of native plants, lights up the prairies with its blazing orange flowers. It thrives in rocky or sandy soil, typically in open fields or along roadsides. One of its common names, pleurisy root, refers to an old remedy for lung ailments that contained this plant. At one time, the silk from this plant’s seed pods was spun for fabric or used for stuffing pillows; in World War II, school children gathered the silk to provide a cheap filling for soldiers’ life jackets. Commercial attempts to make use of this abundant plant included the manufacture of paper, fabric, lubricant, fuel, and rubber; eventually these became impractical and were abandoned. Though this plant is toxic to most animals, butterflies are immune to the plant’s poison and actually become rather poisonous themselves as protection from predators.

Milkweed: Showy (Asclepias speciosa)

$0.25 - $5.60

A popular native wildflower in western North America, Showy Milkweed commonly occurs on rocky slopes, woodland areas, or along roads or streams. John Torrey, a Columbia University botanist, recorded this species for science in 1820 from a specimen found near the Canadian River. At one time, the silk from this plant’s seed pods was spun for fabric or used for stuffing pillows; in World War II, school children gathered the silk to provide a cheap filling for soldiers’ life jackets. Commercial attempts to make use of this abundant plant included the manufacture of paper, fabric, lubricant, fuel, and rubber; eventually these became impractical and were abandoned. Though this plant is toxic to most animals, butterflies are immune to the plant’s poison and actually become rather poisonous themselves as protection from predators.

Milkweed: Swamp (Asclepias incarnata)

$0.25 - $5.60

As the name indicates, these swamp milkweed seeds for sale thrive in swamps and low meadows or along streams. The bright pink flowers attract swarms of bees and butterflies, and have a sweet scent described as similar to vanilla or cinnamon. At one time, the silk from swamp milkweed seed pods was spun for fabric or used for stuffing pillows; in World War II, school children gathered the silk to provide a cheap filling for soldiers' life jackets. Commercial attempts to make use of this abundant plant included the manufacture of paper, fabric, lubricant, fuel, and rubber; eventually these became impractical and were abandoned. Though this plant is toxic to most animals, butterflies are immune to the plant's poison and actually become rather poisonous themselves as protection from predators.

Nasturtiums: Empress of India (Tropaeolum minus)

$1.00 - $5.60

These brilliant crimson flowers are set off by the deep blue-green leaves. This heirloom variety has a dwarf, bushy habit, and will self-sow. Edible blooms and leaves make a lovely garnish and bright addition to salads.

Nasturtiums: Jewel Mix (Tropaeolum minus)

$1.00 - $5.60

Cheery three-inch blooms in a lovely mix of peach, pink, yellow, orange and red bloom all summer on this dwarf nasturtium. Compact growth and bright blooms make this an ideal choice for garden beds or containers. Thrives in poor soil, and does well in cool weather. The flowers and leaves are edible, and will attract hummingbirds and butterflies as well as beneficial insects.

Okra: Clemson Spineless (Heirloom) (Abelmoschus esculentus)

$0.50 - $5.60

Only a few left!

As the name suggests, Clemson Spineless okra was developed by the horticultural research department of Clemson University in South Carolina. Introduced in 1939, it immediately won an AAS award in that same year. Originally, okra comes from northern Africa, where it still grows wild. This unusual member of the hibiscus family still has an important part in African and Mediterranean cuisine, as well as being a culinary tradition in the American South.

Okra: Red Burgundy (Heirloom) (Abelmoschus esculentus)

$0.50 - $5.60

Red Burgundy Okra has deep crimson pods on tall stems. Gorgeous yellow flowers accented with red are a favorite of the bees. Even if you don't eat okra, this plant is worth growing! The plants are very productive and produce 6" long tender pods that lose their red color when cooked. The pods are delicious in soup, stew or gumbo.

Onions: Cipollini, Red (Heirloom)

$0.50 - $5.60

Red Cipollini, also known as Borettana, are heirloom Italian onions that were first cultivated in the 1400's in the town of Boretto, Italy. They have been known as “poor man’s onion” and “little onion” as well. Even though these sweet flat onions are tiny, they are a specialty produce that packs a strong flavor raw and get sweeter when cooked. These onions are perfect for grilling, pickling, or roasting.

Onions: Cipollini, Yellow (Organic)

$1.00 - $5.60

Yellow Cipollini, also known as Borettana, are heirloom Italian onions that were first cultivated in the 1400's in the town of Boretto, Italy. They have been known as “poor man’s onion” and “little onion” as well. Even though these sweet flat onions are tiny, they are a specialty produce that packs a strong flavor raw and get sweeter when cooked. These onions are perfect for grilling, pickling, or roasting.

Onions: Evergreen White Bunching (Heirlooms) (Allium fistulosum)

$0.25 - $5.60

Most likely coming from Asia, this unusual onion has a different name in nearly every country that cultivates it; spring onions, Japanese onions, Welsh onions, scallions, green onions to name only a few. The countries of eastern Asia remain on the top of the list for bunching onion production.

Onions: Ruby Red (Heirloom) (Allium cepa)

$0.25 - $5.60

Red onions originated in central Asia, and are still a favorite choice for the cuisine of east India in particular because of their bright color and pungency. Those who love red onions know that three cities on particular are known for producing them: Tropea, Italy; Wethersfield, Connecticut; and Turda, Romania.

Onions: Sweet Spanish White (Heirloom) (Allium cepa)

$0.25 - $5.60

Spain, the leading onion producer of western Europe, consumes more onions than any other European country; their cuisine cannot be Spanish without onions. The most well known sweet onions of America such as the Vidalia and Grano types have their roots in the sweet onions of Spain, such as this Sweet Spanish variety.

Onion: Sweet Spanish Yellow (Heirloom) (Allium cepa)

$0.25 - $5.60

Spain, the leading onion producer of western Europe, consumes more onions than any other European country; their cuisine cannot be Spanish without onions. The most well known sweet onions of America such as the Vidalia and Grano types have their roots in the sweet onions of Spain, such as this Sweet Spanish variety.

Onions: Walla Walla (Heirloom)

$0.25 - $5.60

Walla Walla onions are native to the Pacific Northwest where they were developed by Peter Pieri in the city of Walla Walla, Washington in the early 1900’s. Washington State has also made this variety their State Vegetable due to the popularity of its mild sweet flavor and crispy.

Oregano: Greek (Origanum vulgare hirtum)

$0.25 - $5.60

Greek Oregano grows wild on the sunny hillsides of the Mediterranean, and is often featured in the cuisine of that region. The Latin word for this herb comes from the Greek phrase, "joy of the mountains". According to ancient mythology, the Greek goddess of love gave oregano to man to bring him joy; tradition continues to associate oregano with joy and banishment of sorrow, bringing about the practice of crowning a bride with a wreath of oregano. For centuries, this plant has been used both for culinary and medicinal purposes; the fresh leaves were chewed for the relief of toothache, indigestion, or a lingering cough, and even the flowers were turned into a soft purple dye. In spite of its popularity in Europe, Americans did not fully discover oregano until after World War II, when returning soldiers and immigrants brought with them an enthusiasm for its flavor. Recent scientific research has found that the oil of oregano has significant antibacterial, antioxidant, and antiviral effects, whether used externally or internally.

Oregano: Italian (Origanum vulgare)

$0.25 - $5.60

Italian Oregano is a very popular "pizza herb" widely used in Italian, Greek and Mexican cooking. Leaves can be used fresh or dried and add warm spicy flavor to your favorite recipes! Bright blue-green plants grow 6" tall and up to 24" in diameter. Leaves can be harvested in 85 to 95 days (before flowers appear). Perennial. Drought tolerant.

Parsley has a long and colorful history, being well known in many cultures. Myths and legends abound concerning this herb, making it the symbol of such widely varying things as death, victory, and life. One colonial superstition connecting parsley with death held such power that many farmers refused to grow this herb at all. Curly leaved parsley is the most well known and commonly available herb; it contains vitamins A and C as well as other valuable antioxidants, vitamins, and minerals.

Penstemon: Rocky Mountain (Penstemon strictus)

$0.25 - $5.60

Hardy, drought tolerant, and stunningly beautiful, what more could you want? Rich indigo blooms tower high on this Beardtongue, and are loved by hummingbirds and bees. Rocky Mountain Penstemon is one of the easiest Beardtongues to grow, and has a long blooming period of about a month in the Spring. A real show stopper!

Sweet Pepper: Banana (Heirloom) (Capsicum annuum)

$1.00 - $5.60

The pepper is native to Central and South America, where Christopher Columbus and other explorers discovered it and took it with them back to Europe at the end of the 16th century. They became called "pepper" in Spanish, or pimiento, because their spicy flavor brought the spice black pepper to mind. For their excellent qualities, Sweet Banana peppers won the prestigious AAS Award in 1941.

California Wonder peppers, introduced in 1928, became the standard for sweet peppers. Many horticultural experts and gardeners used this pepper in breeding new and superior types of garden pepper, because of its excellent size and production. California Wonder peppers can be found in nearly every grocery store and restaurant in America because of its extensive use in the commercial food market.

Sweet Peppers: Chocolate Bell (Heirloom) (Capsicum annuum)

$1.00 - $5.60

Chocolate Beauty bell pepper (Capsicum annuum ‘Chocolate Beauty’) is a relative of the sweet peppers that have been grown for over 7,000 years in South and Central America. One note on the history of Chocolate Beauty bell is that it was first mentioned in 1681 in Panama. ​Market name for the fruit is Brown Holland bell, but Chocolate Beauty is far more descriptive. It is one of the sweetest bell peppers when allowed to mature fully, and is most productive in areas with long season summers. That being said, Chocolate Beauty bells can be used as a standard green bell pepper when harvested early, especially if you find it difficult to wait for this tasty brown morsel of sweetness.